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Piña Colada and Tonic

Austin Hennelly, Imbibe 75 alum and bar director of Michelin starred restaurant Kato, combines two classic summer refreshers into one playful low-proof cocktail: a Piña Colada and Tonic.

Ingredients

  • 1/2 oz. gin
  • 1/2 oz. Salers Gentiane Aperitif
  • 1/2 oz. Coco Lopez
  • 3/4 oz. pineapple juice
  • 3/4 oz. fresh lime juice
  • 5 drops saline solution (20%)
  • 1 oz. tonic water
  • Angostura bitters, to top
  • Tools:shaker
  • Glass:Collins
  • Garnish:lime zest and freshly grated nutmeg

Preparation

Add all of the ingredients, except the tonic and bitters, to a shaker with pebble ice and whip shake. Add 1 oz. of tonic to the shaker and pour the contents into a glass over fresh pebble ice. Dash Angostura bitters around the top of the cocktail to create a distinct line. Top with more pebble ice. Garnish.

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